Fried eggplant
- Ingredients: Eggplant
- Flavor: Lemongrass
- Cooking: Deep-fry
tax included
Khao niao
Thai sticky rice.
- Ingredients: Sticky rice, Mango
- Flavor: Coconut milk
- Cooking: Steam
tax included
Tapioca in coconut milk
Dessert prepared by putting tapioca (tuber starch made into a pearl shape) into coconut milk.
- Ingredients: Tapioca, Ice cream
- Flavor: Coconut milk
- Cooking: Boil
tax included
Paw Pia Sot
Ingredients are wrapped in rice paper. Served with sweet dipping sauce.
- Ingredients: Shrimp
tax included
Yam un sen
Boiled cellophane noodles, seafood, vegetables, etc., dressed with Thai fish sauce and topped with coriander.
- Ingredients: Tomato, Cabbage, Coriander, Carrot, Radish, Green beans, Lemon, Peanut, Bean-starch vermicelli, Shrimp
- Flavor: Thai fish sauce, Sweet chili sauce
- Cooking: Mix/Blend
tax included
Tod man pla
Minced white fish fried in oil.
- Ingredients: White flesh fish
- Flavor: Cooking oil
- Cooking: Deep-fry
tax included
Pad pak boong fai daeng
Water spinach stir-fried with chili peppers, garlic, etc.
- Ingredients: Water spinach, Garlic
- Flavor: Cooking oil, Red pepper
- Cooking: Stir-fry
tax included
Pad pak ruam mit
A dish of vegetables with small amount of oil and oyster sauce, etc., added in and stir-fried.
- Flavor: Oyster sauce
- Cooking: Stir-fry
tax included
Coconut ice cream
- Ingredients: Coconut, Fresh cream, Milk
- Cooking: Freeze
tax included
Pad kra pao gai (Thai basil chicken)
A stir-fried dish of chicken, vegetables, and basil.
- Cooking: Stir-fry
tax included
Gai yang
Marinated grilled chicken served with steamed sticky rice, green papaya salad, etc.
- Ingredients: Chicken, Coriander, Sticky rice, Green papaya
- Flavor: Thai fish sauce, Sake(Japanese rice wine), Oyster sauce, Black pepper
- Cooking: Bake/Roast
tax included
Goong ob woon sen
Steamed shrimp and bean-starch vermicelli topped with coriander.
- Ingredients: Coriander, Bean-starch vermicelli, Shrimp
- Cooking: Steam
tax included
Poo nim pad pong garee
Soft shell crab stir-fried with curry powder and other seasonings.
- Ingredients: Crab
- Flavor: Curry powder
- Cooking: Stir-fry
tax included
Thick Japanese omelet
A dish of beaten egg mixed with 'dashi' stock and grilled while wrapping thickly.
- Ingredients: Hen's egg, Ground pork
- Cooking: Bake/Roast
tax included
Green curry
Meat, seafood, vegetables, etc., stewed in a green-colored curry of coriander and other Thai spices and herbs, poured over rice.
- Ingredients: Eggplant, Coriander, Onion, Brown beech mushroom, Rice, Chicken
- Flavor: Thai fish sauce, Green curry paste, Coconut milk
- Cooking: Stew
tax included
Tom yum goong
Shrimp and other ingredients stewed with Thai spices in a chicken broth soup.
- Ingredients: Ginger, Garlic, Mushroom, Shrimp
- Flavor: Hot sauce, Lemongrass, Coriander
- Cooking: Simmer
tax included
Pad thai
Rice noodles stir-fried with shrimp, peanuts, chicken, etc.
- Ingredients: Pork, Garlic chives, Coriander, Garlic, Hen's egg, Peanut, Rice vermicelli, Shrimp
- Flavor: Thai fish sauce, Sesame oil, Red pepper
- Cooking: Bake/Roast
tax included
Kuay teow gai
Rice noodles, vegetables, etc., stewed with Thai spices in a soup made from pork bone or chicken bone.
- Ingredients: Coriander, Rice noodles
- Flavor: Thai fish sauce, Chicken bones, Pork bones
- Cooking: Simmer
tax included
Rice omelet
An omelet of stir-fried chicken and rice seasoned with ketchup, wrapped inside a thinly-cooked beaten egg.
- Ingredients: Chicken, Onion, Rice, Hen's egg
- Flavor: Green curry paste
- Cooking: Bake/Roast
tax included
Khao pad
Rice stir-fried with shrimp and other ingredients.
- Ingredients: Rice, Shrimp
- Flavor: Cooking oil
- Cooking: Stir-fry
tax included
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)